Andrew Fairlie Scholarship Finalists 2022
The finalists have been announced for the 2025 Andrew Fairlie Scholarship!
The finals will see six talented chefs compete for the chance to become an Andrew Fairlie scholar and take part in once-in-a-lifetime culinary experiences.
The scholarship recognises an outstanding individual who is forging ahead with their culinary career and working in Scotland.
Judges for the finals include some of the country’s finest chefs, all of whom knew Andrew Fairlie well. Joining Stephen McLaughlin, (Head Chef at two Michelin-starred Restaurant Andrew Fairlie), is two Michelin-starred Tom Kerridge (Chef Patron, Hand & Flowers), Gary Maclean (National Chef of Scotland & MasterChef: The Professionals Winner), Michelin-starred Lorna McNee (Head Chef at Cail Bruich), and Andrew’s former mentor, Keith Podmore (former Chef de Cuisine at Boodles).
Sponsored by HIT Scotland and The Gleneagles Hotel, and supported by Restaurant Andrew Fairlie and Perth College UHI, the Andrew Fairlie Scholarship is now in its third year. The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry charity he was closely associated with.
In 2021, scholarships were awarded to Amy Stephenson, aged 23, then a Junior Sous Chef at the Torridon hotel, and Josh Wilkinson, aged 26, working at the time as Senior Chef de Partie at the Isle of Eriska hotel.
The six aspiring chefs in the running for the ‘ultimate scholarship’ in the industry are
Perth College UHI will host the skills test and judging portion of the day on Thursday 17th November, with the winner’s announcement being made at Gleneagles. A teenage Andrew, encouraged by mentor Keith Podmore, enrolled in a City & Guilds course at Perth College UHI before following Podmore to London members club, Boodles, and eventually winning the first ever Roux Scholarship.
Those shortlisted for the 2025 scholarship will be asked to cook and serve a seasonal two-course meal that they created for the written part of the application. The first course was to include homemade pasta containing plump Shetland mussels and another Scottish bivalve of their choice, with a gluten-free dessert focussing on high-quality dark chocolate and poached pear. Details of a second surprise test will be shared shortly before the Grand Final.
An all-star panel of the UK’s finest chefs will judge the 2025 competition. Led by Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, Sat Bains, Chef Patron at Restaurant Sat Bains and Gary Maclean, the Winner of MasterChef The Professionals and National Chef of Scotland, they will assess the finalists’ technical ability, creativity, and passion to make the final decision.
“This is a unique opportunity for chefs working in Scotland to develop their skills and take on the mantle of Andrew’s legacy. It also gives them the chance to experience some fantastic industry opportunities that will help enhance their careers and development. We are once again passionate about showcasing the impressive culinary talent currently working away in Scotland while continuing to champion Andrew’s incredible legacy. Best of luck to all of our finalists!”
“The calibre of chefs who applied this year was strong. We have chosen six very deserving chefs who all submitted immaculate recipes and well-thought-out paper answers to the questions set out in front of them - questions that Chef Andrew would no doubt have asked them himself. Our line-up for finals day contains male and female chefs from a broad range of age groups, and they also show a real wealth of experience from within Scotland’s culinary industry. I cannot wait to taste their dishes on the day and I’m hugely energised to be spending finals day with them all!”
“At Gleneagles, we’re dedicated to nurturing the next generation of talent and supporting young people to realise their potential – a commitment that was shared by our dear late colleague and friend, Andrew Fairlie. We’re enormously proud to continue supporting this scholarship, established in his honour, which provides a fantastic career development opportunity for chefs who demonstrate outstanding potential and helps to strengthen Scotland’s reputation as a centre for culinary excellence. We look forward to welcoming all the finalists in November.”
Meet the Finalists - Taraya Boyes
Commis Chef, Brasserie Prince at Balmoral Hotel
Where are you originally from?
I was born in Glasgow and have lived in my family home in the leafy suburbs of East Dunbartonshire with my brother, sister, and father for the past 24 years growing up. My father had life-changing throat cancer surgery in 2007 that meant as siblings we have had to share some care giving-responsibilities among us. As a result, throughout my employment I have commuted to and from work at The Balmoral in Edinburgh by rail or bus each day and night. Recent rail strikes have turned this into a bit of an adventure or a nightmare, but my motto is “mustn’t grumble”.
I have travelled quite a bit around Scotland and the UK but a major reason for my choice of career as a Chef was the appeal of overseas travel to immerse myself in new cultures and to sample and experiment with new cuisines.
What inspired you to apply for the scholarship?
I have been tempted to apply for the Scholarship since its inception in 2019 but always believed until now that I lacked the necessary work experience element. I particularly like the challenge posed in this year’s Skill Test. The freedom of recipe choice whilst somewhat daunting at first sight genuinely offers an excellent opportunity to enhance and grow my all-round culinary skills and knowledge. I am also greatly encouraged by the commitment within the ethos of the Scholarship to support Gender Equality in the Kitchen and Industry. I see this as vitally important if we are to inspire the next generation of Scottish talent. I would therefore love the opportunity to demonstrate that even in the current male-dominated profession women can use their knowledge and creativity to come up with dish designs that showcase their personality and wows both their Peers and Distinguished Judges. Despite a sometimes difficult first year and despite my relative inexperience I remain of the opinion that the time is right for me to embark upon this unique opportunity to forge ahead with my culinary career and gain some industry-wide recognition in the process. The ultimate prize to experience once-in-a-lifetime practical opportunities and placements to train in top restaurants, establish important industry contacts and networks and to learn from renowned Chefs simply cannot be ignored by Commis Chefs because such opportunities are rare in the current economic climate.
Can you give us a brief description of your career to date?
Gavin’s Mill Fairtrade Café & Shop a community social enterprise in Milngavie whenever I was free. As well as introducing me to Vegetarian, Vegan and Gluten-Free Diets I learnt so much more about subjects like Ethical Trading, Sustainability, Local Sourcing, Carbon Footprint and Zero Waste that are now so important in Hospitality as we respond to the Climate Emergency. Leaving College just prior to the onset of the Covid Pandemic to seek my first full-time position as a Chef I was still aware despite a short placement with Baxter Storey that whilst I had plenty qualifications I still lacked experience in a Professional Kitchen Environment. Unsurprisingly I initially found my job search demoralizing as submissions of my CV were quickly followed by knock-backs albeit polite and courteous. In hindsight I was perhaps a tad over ambitious restricting my applications to only a few renowned fine-dining establishments. Nevertheless I retained confidence and enough faith in my abilities to persevere and not give up on my dream. During windows in lockdown and furlough I kept my passion simmering by throwing myself into more volunteering, and self-financing WSET Wines & Spirits Qualifications and Chocolate & Pastry Masterclasses with Ruth Hinks in the hope that my prospects would improve once Hospitality re-opened. My efforts were rewarded during a crazy 7 days in August 2021 where I applied for the Commis Chef position at Balmoral Hotel and was appointed following interview by Executive Chef Gary Robinson to whom I am most grateful and hope in some way my shortlisting reflects his faith in my potential.
What is your favourite Scottish ingredient to work with? And why?
It simply must be Scottish Strawberries for me which are renowned throughout the world for being some of the best. They are one of the very first ingredients I messed around with as a curious child, and thereafter for perfecting my knife skills at college, and then through more sophisticated techniques and subjects like fermentation and wine pairings to chocolate and pastry work. Scottish Strawberries that are plump, juicy, and bursting with flavour, are hard to rival. Our climate seems to lend itself to growing soft fruit. Scotland boasts a temperate climate with long days of sunlight allowing the fruit to ripen slowly, producing more sugar resulting in perfectly sweet berries. Since famers discovered polytunnels their seasonality has extended. Scottish Strawberries are now available from April right through until the beginning of November. Strawberries are best enjoyed straight out the punnet at room temperature, but you can also freeze them if you want to keep some for a later date. They are packed with vitamins, fibre, and antioxidants so are a fantastic low-calorie ingredient. Strawberries are one of the most versatile ingredients available to us, whether we eat them as they are, put them in desserts, muffins, a salad or even as a puree or compote to accompany a steak, there are so many ways we can eat them. They can be enjoyed all day long: at breakfast as part of a fruit salad or accompaniment to yoghurt; as an afternoon treat in a lovely cake or tart; as a pre-dinner refreshing cocktail or bobbing around in a chilled glass of rose; and then as part of a refreshing or indulgent dessert to complete any meal. Their flavour and texture are second to none and have helped create some of my favourite recipes. I love making sorbets and ice cream with strawberries and always keep a batch in the freezer to top delicious desserts and add to cocktails.
What does it mean to you to have been shortlisted for the finals of the scholarship?
A wide range of emotions and feelings was conjured up by the words of Head Judge Stephen McLaughlin; pride, panic, joy and fear to name but a few:- The calibre of Chefs who applied this year was strong. We have chosen 6 very deserving Chefs who all submitted immaculate recipes and well-thought-out paper answers to the questions set. They also show a real wealth of experience from within Scotland’s culinary industry. I cannot wait to taste their dishes on the day, and I am hugely energised to be spending finals day with them all.”
If I am honest then I am still struggling to take it all in as I remain quite shy and reserved talking about my creativity. However, to keep my emotions in check and banish any nerves, anxiety, and self-doubt I have focused all my attention on refining the production of my dish through plenty of practice. Such industry-wide recognition for one’s talents and potential is nevertheless important to assist in the recruitment, inspiration, and retention of younger people into the profession in these tough times. Shortlisting represents a massive confidence, morale and energy booster following a busy stressful year in Hospitality with frequent depleted staff numbers due to ongoing Covid outbreaks and the recruitment difficulties following Brexit. Shortlisting has made me feel that not only were my efforts worthwhile, but I also hope in some way that Chef Simon and all my colleagues feel ownership of this reward too as they have all been important parts of my journey, If I can now demonstrate the good values of personality, professionalism, passion and integrity that the legacy of Andrew Fairlie demands and show knowledge and creativity in dish design at the Skills Test, I hope that all my colleagues in the Rocco Forte Family can share pride in my achievement. I would love to show that even in these toughest of times honesty, integrity and sheer hard work can still achieve success. I have no idea just how huge an influence this Scholarship Final could have on my future career and life but I suspect it will be an exciting adventure I simply cannot afford to miss as it is a chance to gain something I will most likely treasure for the rest of my professional working life.
Have you always wanted to be a chef? What made you choose this career?
The more I reflect on this question I conclude the answer is probably yes. One of my earliest childhood memories is helping my dad prepare a meal in the tiny kitchen of our Holiday Cottage in Durness in Sutherland. After my dad’s cancer surgery, I began to help him out in the kitchen at home in the year before I started secondary school. He would always jokingly tell me off for “grazing on the job” his terminology for my tendency to over-taste. In my defence I was simply pinching a spoonful of his exotic and delicious Indian, Italian, Spanish, Mexican, Moroccan and Thai dishes or bowls of comforting soup all made fresh from scratch to savour the flavours and to ask question after question about the herbs, spices, ingredients and cooking processes. At school I was not very academic but was much more comfortable with more hands-on, practical and vocational subjects like Hospitality and Cake Decoration where I excelled. I now have no doubt that it was little moments like these that first sparked to light the flame of my passion for cooking and my desire to become a Chef.
Cooking increases my creativity, ingenuity, and independence. When new recipes turn out delicious this motivates me to experiment further, and when people praise me for my food, I grow in confidence. As a Chef I see cooking as an art and as I want to demonstrate and share my talents with others, and I aspire to travel, try different cuisines, and ultimately one day open a restaurant.
What do you love about working as a chef?
There are many things I love about working as a Chef although the simplest and most obvious are often overlooked. I simply love cooking and it keeps me happy but I also really like experimenting with new recipes too. I love to serve and eat as well as to cook, which I suppose means I am totally suited to being a Chef. Yet why just settle for being a run-of-the-mill Chef when you believe you can also do something extraordinary in this field. I remember my Grampa’s advice just before he passed away: “Always do something you love the most as it truly helps you to love your profession. When someone loves their job, life seems more meaningful and interesting to them.” Being a Chef chimes with this mantra for me every single day no matter how dull or stressed that day might be!
Meet the Finalists - Rachel Bremner
Commis Chef, The Balmoral Hotel
Where are you originally from?
I am originally from Stirling, however I have not lived there really for any length of time. We lived in the middle east up until I reached High School age, when we moved home to Scotland. I spent my teenage years living and working in Auchterarder. The path I had chosen in life brought me to Glasgow in my twenties, where I still live now.
What inspired you to apply for the scholarship?
I love to challenge myself, and the overwhelming support my work offered me. I thought it would be a fantastic opportunity to refine my ever growing skill set, and a possibility to open new doors on a career I am just getting started with.
Can you give us a brief description of your career to date?
My official career has been brief to this point, nevertheless busy. I was very lucky to have the opportunity to work during COP 26 serving some beautiful food, and working with some very talented chefs. Through this I made contacts that gave me opportunities to help with demonstrations in college. And this in turn led me to working at The Balmoral. In my time here I have learned so much, from techniques to correct etiquette in the kitchen. From here I look forward to learning from some very accomplished chefs as well as being part of a business that continues to serve award winning Scottish hospitality.
What does it mean to you to have been shortlisted for the finals of the scholarship?
I am incredibly proud to have been shortlisted for the finals. It helps to validate all the hard work that has gone into getting me here not just from me but my lecturers and superiors at work. My opportunity to make them proud.
Have you always wanted to be a chef? What made you choose this career?
I thought I wanted to be a vet, then a gamekeeper, then settled for making coffee. Lock down, like for most people, was difficult. I needed a change. I wanted to find something that would be fulfilling, not just working for a paycheck. I decided to apply to college, for what I thought would be just to gain some confidence, and go into my own business, just baking cakes. Little did I know my life would completely change. I chose this career because I realized how exciting food could be, and it brings me such great joy allowing my creative brain to flourish.
What do you love about working as a chef?
I love that no matter whether you have been a chef for a year or fifty years there is always something to learn. New ways of doing things, a different way to approach a technique. I love to learn, my favourite question is why!
What is your favourite Scottish ingredient to work with? And why?
Venison is my favourite Scottish ingredient. My background in gamekeeping has given me an understanding how important controlling the population of deer is. It is a much more sustainable source of meat than say beef as well as being incredibly good for you. The rich earthy flavour is nostalgic for me, cold nights on the isle of Jura eating home cooked meals.
Meet the Finalists - Eddie Brown
Sous Chef, The Carnegie Club at Skibo Castle
Where are you originally from?
I grew up on the Orkney islands, a group of 70 islands of which only 20 are inhabited. I lived in the main town on the mainland called Kirkwall. I moved down to Dornoch in 2019 to start my career at Skibo Castle, I currently stay within the castles estate.
What inspired you to apply for the scholarship?
The inspiration behind me applying for the scholarship was the chance to help carry Andrew’s legacy on. The challenge of cooking in front of some of the industry’s leading chefs was a big attraction to me also. To able to showcase what I can do in front of them and the chance to carry Andrew’s legacy is something that I relish to do.
Can you give us a brief description of your career to date?
My first kitchen job was as a kitchen porter at the age of 14 at the Foveran restaurant with rooms, and I soon moved into helping around the kitchen with preparation. I stayed for 4 years whilst learning my trade. I moved onto the Standing Stones hotel then as head chef at the age of 18 and was there for nearly 2 years. I then moved to the Sands hotel for a further 5 years. I went back to where I started at the Foveran for 3 years before moving down to the mainland to start working at The Carnegie Club at Skibo Castle, where I now work.
What does it mean to you to have been shortlisted for the finals of the scholarship?
It means a lot to be nominated for this scholarship. Andrew was an inspiration to so many chefs including myself, to be a part of this is a honour and I will hopefully be able to show the qualities that Andrew looked for. To be given the opportunity to have a chance to carry Andrew’s legacy forward is something anyone would be proud to do.
Have you always wanted to be a chef? What made you choose this career?
Growing up I always had a interest in food, and that naturally turned me towards a career in cooking. As I’ve grown as a chef and a person I am very thankful I went into the industry.
What do you love about working as a chef?
The one thing that stands out to me as a great thing in the industry is the people you work with. They are there with you through the good and bad times you may face. You spend a lot of time with them and get to know people from all walks of life and get the opportunity to learn and pass on knowledge to each other.
What is your favourite Scottish ingredient to work with? And why?
In Scotland we are blessed with many wonderful ingredients. Growing up on Orkney we had some of the finest seafood and beef. For me, one of the best products I worked with was the North Ronaldsay mutton. They are sheep from the most northern island of Orkney and are grazed on seaweed so it gives it a unique flavour.
Meet the Finalists - Lee Christie
Commis Chef, Gleneagles
Where are you originally from?
II grew up living between Scotland and Barbados. My Grandmother raised me in Barbados, and I would then return home to spend time with my family in Glasgow. I now live in Auchterarder in Perthshire. I thoroughly enjoy the open space and quiet area.
Can you give us a brief description of your career to date?
I started cooking in kitchens at 15 in a restaurant called the Black Dove in Shawlands, and I went to The City of Glasgow College at the same time to gain my level 5 professional cookery certificate. At 17 I started to work at Chardon d’Or with Brian Maule and at the same time I would travel through to Edinburgh to do 2 days a week at the Balmoral Hotel in the pastry kitchen with Ross Sneddon. At this point I was also juggling an HND in professional cookery at the college and entering competitions like the Gibby scholarship and the Country Range Student Chef Challenge. In 2021 I moved to The Gleneagles Hotel working in the fine dining Strathearn restaurant. I have also completed stages to “Restaurant Number One”, “Midsummer House”, and “La lique at Glenturret”.
What inspired you to apply for the scholarship?
I have been fortunate enough to work alongside some very inspirational chefs. I currently work with Liam Rogers who has inspired me to enter the Andrew Fairlie Scholarship. I have spent time working with Mark Donald both at the Balmoral and at Glenturret. Jonnie Fergusson is another young chef who I look up to. Jonnie won the Roux Scholarship and one day I would also like to enter this competition.
What does it mean to you to have been shortlisted for the finals of the scholarship?
I see reaching the finals of the Andrew Fairlie scholarship as a career changing opportunity. I am over the moon to get this far. I will grasp the challenge with both hands, I am determined to do my family and close friends proud.
Have you always wanted to be a chef? What made you choose this career?
I have wanted to be a chef since I was 11 years old. My Nana, who has been a massive influence in my life, would take me to eat out regularly. She would get me to score the dishes we ate out of ten. My favourite dish was sticky toffee pudding, and we spent a lot of time trying to find the best one in Glasgow. I used to cook a lot in her house and there was nothing else I wanted to do than become a proper chef.
What do you love about working as a chef?
I get a great sense of fulfilment in taking ingredients and being able to transform them into a dish that gives people pleasure. I really like learning about the technical aspects of cookery and understanding what makes things work. I enjoy the challenge of mastering a craft and the journey that it takes. I love it.
What is your favourite Scottish ingredient to work with? And why?
My favourite Scottish ingredient is hand dived scallops. I love the sweet delicate flavour of the meat. The way they are sustainably harvested by divers is fascinating. I really hope to get the chance to dive for them myself one day. There is no doubt in my mind that Scotland has the best shellfish in the world.
Meet the Finalists - Sean Currie
Head Chef, iasg
Where are you originally from?
I was born and bred in a small mining village in East Ayrshire, a little place called Auchinleck. In 2016 I met my now wife and we decided to buy a house and settle down in Kilmarnock.
What inspired you to apply for the scholarship?
As the Head Chef of iasg located within the only 5-star AA accredited hotel in Glasgow I joined the team as part of the re-concept project to launch the hotel’s destination restaurant. Within the first week of the launch, we were awarded one AA Rosette for culinary excellence. I applied for this scholarship as I believe it will help me on my journey to further career development and progression. This will give me the opportunity to challenge myself and take me out of my comfort zone.
Can you give us a brief description of your career to date?
I started my culinary career at the age of 17 working in a small hotel within the local village in which I grew up. I quickly realised I had a passion for food and wanted to pursue a career in cooking so I enrolled in Ayr College to undertake professional cookery. After 7 years of working within the hotel, I moved to a restaurant within Kilmarnock called the Long House. In 2011 I was given the opportunity to work in the Scran and Scallie in Edinburgh under Tom Kitchen. In 2012 I was promoted to Castle Terrace a 1 Michelin Star fine dining restaurant within the group, it was during my time here that I feel I really honed my culinary skills. In 2013 I moved back to Glasgow for a further promotion to CDP, within a few months at the Blythswood Square hotel I was promoted to Junior Sous. Withing 2 years I was lucky enough to be given the opportunity of my first Head Chef position at Number 16, a causal fine dining restaurant. During my 6 years there I obtained and maintained 2 AA Rosettes as well as a Michelin Plate. In 2021 I returned back to Kimpton Blythswood as part of the re-concept project for the launch of the new sustainable Scottish fish and seafood restaurant isag.
What does it mean to you to have been shortlisted for the finals of the scholarship?
I couldn’t believe it when the email came through as I knew the competition would be fierce. I think it is a fantastic achievement to get through to the finals and to be shortlisted for the scholarship. I have been practicing my dish and can’t wait to show you what I can do on the day.
Have you always wanted to be a chef? What made you choose this career?
When I was given the opportunity at 17 to join the kitchen team within the hotel in my local village I knew very quickly that this was a career for me and couldn’t imagine myself doing anything else.
What do you love about working as a chef?
I love the atmosphere of the kitchen, the passion and determination of my team when we are trying to deliver during a busy service. I enjoy the versatility of the kitchen and that no 2 days are the same. I feel that being a chef allows me to be creative with the menus I design and the dishes we produce. The opportunities and exposure I have had to work in a number of kitchens throughout my career using a variety of local produce and ingredients has only furthered my passion and love of cooking.
What is your favourite Scottish ingredient to work with? And why?
This is a tricky one as Scotland produces so much amazing and fantastic produce but if I had to choose I would say seafood. There are so many different types of seafood to choose from, this enables me to select from such a vast world of produce when creating dishes and selecting ingredients. Learning how to preserve the species in our waters at levels that allow for a sustainable population of the fish and seafood we enjoy has made me more creative than ever. I particularly like working with shellfish, lobsters and crabs for example require skill and knowledge during preparation as well as cooking. However, if you get it right, shellfish can be such a versatile ingredient that can be used in so many dishes in so many different ways.
Meet the Finalists - Halil can Durmaz
Chef de Partie, The Carnegie Club at Skibo Castle
Where are you originally from?
I’m from one of the beautiful cities of Turkey known as Ankara. My childhood days are from Ankara, and after my culinary degree from Le Cordon Bleu Istanbul I started travelling to quite a few places in the world for my professional career and presently I’m in Scotland working for Skibo Castle, The Carnegie Club Ltd.
What inspired you to apply for the scholarship?
Since beginning my culinary career, I have worked in a wide variety of restaurants around the globe, experiencing very diverse kitchens as well as cooking alongside individuals in an incredibly niche culinary world. Now I’m here, I really want to learn and showcase the culinary tastes of Scotland and the UK, and I believe there will be no better platform to do so than this scholarship program.
Can you give us a brief description of your career to date?
I started my cooking career when I was 14. I went to cooking high school and after that I studied at Le Cordon Bleu. I try to travel the world whenever I can and work in different countries with different chefs and kitchens. I was in Asia for about 4 years and I am now in Scotland.
What does it mean to you to have been shortlisted for the finals of the scholarship?
I felt extremely happy. This is a lifetime opportunity for chefs to practice their skills and learn from the best.
Have you always wanted to be a chef? What made you choose this career?
I have wanted to be a chef since I was 11 years old. My Nana, who has been a massive influence in myI love the environment of a kitchen. I grew up with great food. My mom still cooks two meals a day for everybody who`s at home. At my parents’ house the action is always in the kitchen. That’s the place where you where you want to be. When I go home, I spend more time in the kitchen than anywhere, not just cooking but sitting, while someone else might be cooking. I worked in restaurants during school, during the holiday breaks and I just knew that it was for me. I knew that I loved it.
What do you love about working as a chef?
I love the challenge of creating a dish at its best. And I know that perfection doesn’t exist because if a chef think a dish is perfect than something is wrong with it, for me there is always a room for improvement! I believe that details make perfection but perfection is not a detail.
What is your favourite Scottish ingredient to work with? And why?
One of my favourite Scottish ingredients to work with is lobster, because the lobster in Scotland is more sweet and succulent and you can easily find fresh best quality lobster within a mile.